Delicious cookies made with cornmeal and honey. Each bite is perfection with crispy edges and a chewy center.
- 2½ cup all-purpose flour
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 tsp honey
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup unsalted butter
- ½ tsp salt
- ¾ cup cornmeal
- 1 tsp baking soda
- 1 tsp cornstarch
Preheat oven to 350°. Line baking sheets with parchment paper or a silicon baking mat. Set aside.
In a large mixing bowl and with electric mixer, cream together the unsalted butter and both sugars until light and fluffy. Add in the vanilla extract, honey, and both eggs until completely combined.
Add in the flour, salt, baking soda, and cornstarch and mix until combined. Roll balls of cookie dough about 2 inches apart on the prepared baking sheets.
Bake for 12 minutes or until the edges are golden brown. Transfer to a wire rack to complete cooling. Drizzle with extra honey if desired!
- Store in airtight container at room temperature for 2 days or in the refrigerator for up to a week.
- Freeze in an airtight container for up to 2 months.
Serving: 12peopleCalories: 389kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 208mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 518IUVitamin C: 1mgCalcium: 29mgIron: 2mg